Homemade Yorkshire puddings

There is NOTHING quite like a homemade Yorkshire pudding. You just can’t beat it.
I don’t think people realise how easy these are to make either. I want to see NON of those frozen store-bought ones on your table this year. Home-made all the way - they’re a whole lot cheaper too.

Recipe, makes 6-8 (depending on tin used);

1/2 cup flour
Just less than 1/2 cup milk
2 eggs
Salt

Method

1. Preheat your oven to 180°C

2. Whisk your flour, milk, and eggs together, with a pinch of salt. The mixture should resemble double cream, so add more milk/ flour accordingly, making sure to leave no chunks.

3. To a large muffin tin, add 1 tbsp oil to each dip, and add to the oven for 2-3 mins to heat up.

4. Once the oil is hot, remove from the oven, and add enough Yorkshire pudding batter to each dent to fill about halfway.

5. Bake for 8-10 minutes, or until they’ve significantly risen, and are golden brown on the tops.

6. Serve pretty much straight away.

Notes + Variations:

The consistency of the batter should be like double cream - adjust the amount of flour/ milk accordingly.